Andouille Sausage Creole

Andouille Sausage Creole">
When Chad came home late and I told him there was spaghetti on the stove he didn't bother to eat until I told him it was better than usual. You are actually supposed to eat it over grits but I didn't know how the boys would respond to that.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onions
• 1 tablespoon chopped garlic
• 1 large green pepper, chopped
• 1/2 cup chopped celery
• 3/4 cup sliced green onions
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons seasoning salt
• 2 bay leaves
• 1 cup water
• 1 teaspoon hot pepper sauce
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 1/2 pounds andouille sausage, sliced
• 1 tablespoon freshly chopped parsley leaves

Directions

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.

Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

Stuffed Chicken Thighs with Smashed Potatoes

If you are anything like me you never try a new recipe unless it has a picture by it, but this recipe is definitely worth trying. I was amazed I could make chicken taste this good.

Ingredients

Stuffed Chicken Thighs:

• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken thighs
• 2 tablespoons canola oil
• Smashed Potatoes
• 1 tablespoon kosher salt, plus more for seasoning
• 1 1/2 pounds Yukon gold potatoes, cubed
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 1 whole sprig rosemary
• Freshly ground black pepper

Directions

In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.

Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to over stuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.

Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.

Smashed Potatoes:

Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.

Blueberry Crisp

This blueberry crisp is such a pretty dessert.  I love the bright purple color of the berries.  I made individual servings, but you could easily make it all in a 9 x 11 pan.  This recipe also works well with huckleberries for those of you lucky enough to live by Huckleberry Hill.  

Crisp Topping

6 T sugar

6 T flour

1/4 C rolled oats

1/4 C packed light brown sugar

1/4 C chopped nuts

1 tsp lemon zest

1/4 tsp vanilla 

1/4 tsp salt

1/4 tsp cinnamon

4 T butter

Mix the above ingredients, except for the butter, in a bowl.  Then add butter and use fingers to work it into the flour mixture until crumbly.  Transfer the topping into the freezer to let chill for 30 minutes.

Blueberry Mixture

1/2 C sugar 

1/4 tsp salt

2 tsp lemon juice

1/2 tsp vanilla

4 C fresh or frozen blueberries or huckleberries

2 T cornstarch

Stir the above ingredients together in a large bowl.

Place 4 six-ounce ceramic ramekins on a parchment paper-line baking sheet.  Divide berry mixture between the ramekins.  Mound some of the topping over each ramekin.  Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 35 - 40 minutes.

Serve warm with whipped cream or ice cream.

Greek Orzo Salad

I love Greek food, especially olives and feta. This salad was great served with crusty bread.

Once again, this recipe is from allrecipes.com. Greek Orzo Salad.
I followed the original recipe, but only used half an onion. I also added a little salt and pepper. This is perfect for a hot summer evening when it's too hot to turn on the oven.

Bread Machine Calzone

This is my current favorite dinner to make.  It's versatile, quick, and easy.  I've tried all different pizza toppings for the filling inside-- chicken and Alfredo sauce, smoked sausage and marinara sauce, all kinds of veggies, chicken and barbecue sauce.  Of course, every topping has cheese.  The dough is perfect for calzones.  If you don't have a bread maker, you could use a mixer to make the dough.   Don't let the criss-cross pattern of the crust intimidate you.  It is super easy to make.  Olivia practically did this one all by herself.

1  1/4 C water

2 tsp active dry yeast

1  1/2 T white sugar

3 C bread flour -- more or less until dough does not stick to your finger when touched

1 tsp salt

1 tsp powdered milk

3/4 C sliced pepperoni

3/4 C pizza sauce

1  1/4 C shredded mozzarella cheese

2 T butter, melted

Italian seasoning

Parmesan cheese

To make dough:  Place water, sugar, flour, salt, powdered milk, and yeast in the pan of the bread machine in the order suggested by the manufacturer.  Select Dough cycle.  After cycle is completed, roll out dough on a lightly floured surface.  (I take the dough out after it has mixed and raised one time.)

Preheat oven to 350 degrees.

Roll dough into a 16 x 10 inch rectangle.  Transfer to a lightly greased cookie sheet and spoon pizza sauce lengthwise down the center of the dough.  Add pepperoni and cheese on top.  Make diagonal cuts 1  1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2 inch of the filling.  Criss-cross cut strips of dough over the filling and tuck ends in.  Brush top of calzone with melted butter.  Sprinkle with Parmesan cheese and Italian seasoning.

Bake at 350 degrees for 35 - 45 minutes, or until golden brown.  Remove from oven and cool for 5 minutes, then slice and serve.

Pineapple Cookies

These cookies are so moist and they stay that way for days . . . actually we've never had any left after the second day.  After eating your tenth cookie, you can rationalize them as being "healthy".  After all, a fruit is one of the main ingredients.

1 C white sugar

1 C brown sugar

1 C shortening

2 eggs

1 C crushed pineapple, well drained

1 tsp salt

3 tsp vanilla

1 tsp soda

2 tsp baking powder

4 C flour

1 C nuts, chopped

1 C coconut, optional

Cream sugars, shortening, and eggs.  Mix in remaining ingredients.  Add extra flour if needed so that dough is the right consistency.  This will depend on how well you drained your pineapple.  Drop by spoonfuls onto a greased baking sheet.  Bake at 375 degrees for 10 minutes or until lightly browned on edges and bottom.

Roast Broccoli

If all vegetables tasted this good, I'd probably eat more of them!


1-2 bunches of broccoli
olive oil
salt, to taste
pepper, to taste
2-4 cloves garlic, sliced
1 lemon (zest and juice)
1/3 c. parmesan cheese

Wash broccoli. Cut into large florets and dry thoroughly. Toss with olive oil (amount will vary based on the amount of broccoli you are using. I use a few tablespoons per bunch of broccoli.) Liberally season with salt and pepper. Stir in garlic. Spread on a baking sheet and roast for 20-25 minutes at 425. After removing from oven, add lemon zest and juice. Sprinkle with parmesan cheese and serve.

Banana Crumb Muffins

These are my favorite banana muffins. Once again, from allrecipes.com. Here's the link: Banana Crumb Muffins.

I've made these several times without any substitutions, following the original recipe. But, I have made them with a few variations, too. I've substituted applesauce for the butter and they were still really good, just a little more "healthy" tasting. This last batch I made, I substituted 1/2 c. whole wheat flour for 1/2 c. flour. They were great! I don't think they tasted any different. I also like to add cinnamon or a little nutmeg to the batter.

Hungarian Stuffed Peppers

We love going to the farmers market every Saturday morning. Chad finally found a pepper similar to the ones they use in. We have made several Hungarian dishes since then. I was surprised at how fast they are to make and how good they are. They taste great with french bread and a spoon full of sour cream on top.

• 4 multicolored bell peppers
• 1 small onion, finely chopped
• 1 pound ground chuck 1/2 pound ground pork
• 1/2 cup uncooked rice, rinsed
• 1 large egg, beaten
• 1 teaspoon Hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely chopped
• 2 (8-ounce) cans tomato sauce
• 1 teaspoon sugar
• Sour cream for garnish (optional)

Makes 4 servings

• Wash the peppers. Cut the tops off and remove the seeds and any membranes. Season cavities lightly with salt and pepper.

• Finely chop the pepper tops and place in large bowl.

• To the bowl containing chopped pepper tops, add onion, ground chuck, pork, rice, egg, paprika, salt, pepper and garlic, and mix well.

• Stuff peppers with meat mixture lightly because the rice will expand during cooking. If you have any leftover meat mixture, form it into meatballs.

• Place peppers and any meatballs in a small slow cooker. This dish can also be cooked, covered, in a 350-degree oven for 1 hour or on the stove top, covered, for 1 hour.

• Mix tomato sauce with sugar and pour over peppers in pot.

• Cover the slow cooker and set heat to low. Cook for 8 to 10 hours or in the oven or on the stove top for 1 hour.

• Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread. Cooked peppers freeze well if covered with sauce

Shrimp Tacos with Citrus Cabbage Slaw

This recipe is from Real Simple magazine. They have some great, really easy recipes every month. I think most are available online at realsimple.com. (Picture via Real Simple, my picture didn't look very appealing!)

1/4 c. fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. sour cream (or plain yogurt)
Salt and pepper
1/4 small cabbage, shredded
1 c. corn kernels (from 1-2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped (I used WAY less, maybe 1/4 of one pepper)
1 Tbs. olive oil
1 lb. peeped, deveined shrimp
8 small flour tortillas, warmed

1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 tsp salt, and 1/4 tsp pepper. Add the cabbage, corn and jalapeno and toss to combine. Let sit, tossing occasionally, for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 2 to 3 minutes. (I used the precooked shrimp. Just heat those through, but don't cook for more than a minute or so or they will get rubbery.)
3. Serve the shrimp with the totillas and the slaw.

I've made this recipe probably four times in the last couple of months. It's really fast and healthy. One of my new favorites!

Sweet Yam Biscuits

These biscuits are great with soup or chili.

2 c. flour

1/2 c. brown sugar (can cut to 1/4 c. for less sweetness)

4 tsp. baking powder

1/4 tsp. salt

1/2 c. butter (can cut to 1/3 stick)

1 c. cooked, mashed yams (not sweet potatoes, can also used canned yams)

milk

Preheat oven to 425. Stir together flour, sugar, baking powder and salt. Cut in butter with a pastry blender. (I usually cut the butter to just a few tablespoons. The original recipe calls for 1/2 cup, but they are still very good with less.) Stir in yams and enough milk to make a stiff dough. The amount of milk will vary based on the moisture in the yams. Roll out on a lightly floured board and cut into biscuits. Bake 10-15 min on a greased baking sheet. Makes 18 medium biscuits. Serve plain or with butter and honey.

Hot Fudge Fondue

My friend gave me this easy chocolate fondue recipe.  It works perfect for dipping fruit, pretzels, marshmallows, etc. but it also makes the best hot fudge when poured over ice cream.

2 Cups semi-sweet or milk chocolate chocolate chips

2/3 Cup half and half

Slowly melt ingredients together in a crock pot on low.  Stir often.  Keep warm and start dippin'!

You can also melt it in the microwave or on the stove on low heat and then keep it warm on a candle warmer.

Apricot-Glazed Pork Chops

I found this recipe on allrecipes.com: Apricot-Glazed Pork Chops. I used chicken stock instead of the white wine in the original recipe. Some of the reviewers for the recipe also suggested apple juice, which I think would work really well. (I just didn't have any.) This was a fast, easy recipe with just a few ingredients, but it was really good.

Roasted Sugar Snap Peas

Roasting vegetables at a high heat is one of my favorite ways to prepare vegetables. This recipe is very flavorful, and could easily be altered using different herbs or seasonings.

1 lb. sugar snap peas

1-2 Tbs. olive oil

Salt and pepper, to taste

garlic powder, to taste

Wash and dry peas. Place peas in a bowl and drizzle with 1-2 Tbs olive oil. Sprinkle liberally with salt and freshly-ground pepper. Add garlic powder and stir vegetables to coat. Spread on cookie sheet and bake at 450 for 6-8 minutes.

Challah French Toast with Cinnamon Syrup

Challah French Toast
6 eggs
1 1/2 c. half and half or milk
1 tsp. grated orange zest
1/2 tsp. vanilla extract
1 Tbs. honey
1/2 tsp. salt
1 lg. loaf challah, french or brioche bread
butter
vegetable oil

In a large shallow bowl, whisk together eggs, half-and-half or milk, orange zest, vanilla, honey, and salt. Slice the bread into 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon of butter and 1 tablespoon of oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2-3 minutes per side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed. Serve with syrup, raspberry preserves, or confectioners' sugar. ** I typically just spray the pan with Pam instead of using the butter and oil. I also add a lot more orange zest to the batter.

Cinnamon Syrup
1 c. white Karo syrup
2 c. sugar
1/2 c. water
2 tsp. cinnamon
1 c. evaporated milk

Boil syrup, sugar, water and cinnamon for 2 minutes. Let cool for 5 minutes (covered.) Mix in evaporated milk. ** This recipe is in Erin's blue cookbook.

Brown Sugar Baked Salmon

This is a simple, tasty recipe perfect for a busy weeknight. Serve with a side of couscous, rice, or mashed potatoes and a vegetable.

2-3 lbs. salmon
1/2 c. brown sugar
4 Tbs. melted butter
3 Tbs. soy sauce
2 Tbs. lemon juice
2 Tbs. white wine or water

Mix all ingredients and marinate salmon in a glass baking dish. Bake at 400 for 20 minutes, basting occasionally.

*I buy the frozen salmon fillets at Costco and usually halve this recipe. I typically only marinate the salmon for about 30 minutes.

Hummus

We love to eat hummus with raw vegetables or crackers. Maggie just licks it off the carrot stick and then asks for a refill.

1 can chickpeas (garbanzo beans)
2 Tbs tahini (sesame paste)
red pepper flakes, to taste
salt, to taste
2-3 Tbs. lemon juice
1-2 cloves garlic
2 Tbs. olive oil
2 tsp. white vinegar

The amounts and flavorings in this recipe are up to you! Just toss everything into a food processor and blend to desired texture. It should be a thick paste, so if you add to much liquid, add more beans or vice versa. I don't like a lot of garlic, so I typically just add a pinch of garlic powder. Tahini can be found in most grocery stores (I've seen it at Wal-Mart, Albertson's, etc.) either next to the peanut butter or in the Asian food section. Hummus is a great source of protien and a good way to convince yourself to eat more veggies!

Blueberry Buckle

I found this recipe on Allrecipes.com, which is one of my favorite sources for recipes. It turned out great! So, so yummy.

Here is the link to the recipe: Blueberry Buckle. Some of the reviews suggested changing a few things, but I didn't. I did use frozen blueberries rather than fresh, and I don't think it made any difference. The baking time as posted was a little short. I increased it to about 40-45 minutes instead of the recommended 30.